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Blizzard Chili

Posted by: Rita in: ● December 11, 2010

This satisfying vegetarian chili was adapted from a former non-vegetarian favorite White Chicken Chili recipe I got from Cooking Light magazine. For the second weekend in a row Minneapolis was hit with a blizzard and stuck at home with limited options I was forced to get creative and make-do with the ingredients I had on hand. Seeing as I eat mostly fresh food, my canned and dry goods are pretty limited… all proof that wonderful things can still come together if you are open to a little experimenting.

1 tbsp. olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 4.5-oz. can chopped green chilies

1.5 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. sea salt

1 15-oz. can cannellini beans

1 15-oz. can kidney beans

3 cups vegetable stock

1/2 cup + 1 tbsp. chopped fresh cilantro

sour cream or yogurt for garnish

Warm oil in pot and saute onions with salt until soft, then add garlic. Saute for another minute, then add green chilies and spices and saute for 4-5 minutes.  Add beans and vegetable stock, cover and simmer on medium for 45-60 minutes, stirring to keep from sticking. The stew will thicken and the flavors meld the longer it cooks.  Turn heat off and stir in 1/2 cup chopped cilantro.

Serve with a dollop of sour cream or yogurt and a sprinkle of chopped cilantro. Enjoy by itself or over a bed of brown rice.

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